Creamy Cookie Delight (Print Version)

# Ingredients:

→ Red Velvet Cake Layers

01 - 1 cup sugar, gives natural sweetness
02 - 1 1/2 cups all-purpose flour, helps build the structure of the cake
03 - 2 teaspoons cocoa powder (unsweetened), adds a light hint of chocolate
04 - 4 teaspoons red food coloring, for that classic color everyone loves
05 - 1/2 cup sour cream, keeps it moist and tender
06 - 1/4 cup vegetable oil, keeps things soft and moist
07 - 1 teaspoon white vinegar, works with baking soda to get that rise
08 - 1/2 cup unsalted butter, gives richness and moisture—use room temperature
09 - 2 teaspoons vanilla extract (pure), adds depth to the flavor
10 - 1/2 teaspoon salt, to bring out all the great flavors
11 - 2 large eggs, at room temperature, for texture and structure
12 - 2/3 cup buttermilk, softens and gives the crumb some tenderness
13 - 1 teaspoon baking soda, makes sure it rises perfectly

→ Oreo Cheesecake Filling

14 - 24 oz cream cheese (full-fat), room temp, super creamy!
15 - 1 cup granulated sugar, makes it just sweet enough
16 - 10 Oreos, remove filling, crush the wafers for texture
17 - Oreo filling saved from those 10 Oreos, use it for added sweetness
18 - 15 Oreos, chop them for extra crunch in every bite
19 - 1 tablespoon cornstarch or flour—this keeps the filling nice and thick
20 - 3 eggs and 1 additional egg yolk (all large eggs) at room temperature, gives stability
21 - 1 cup sour cream, the secret to a creamy filling
22 - 1 tablespoon vanilla extract, enhances flavor

→ For Decorating and Garnishes

23 - 8 Oreos, chop up for decoration and finish
24 - 1 cup dark chocolate chips, for a luscious chocolate topper
25 - 1/2 cup heavy cream, makes a silky ganache
26 - 1 can cream cheese frosting (store-bought), keeps decorating easy

# Instructions:

01 - Preheat your oven to 350°F. Prep a 9-inch springform pan and an 8-inch round pan by lining them with parchment and spraying with non-stick spray. Mix together the salt, cocoa powder, and flour in one bowl. In another, cream together the butter and sugar till smooth and fluffy. Stir in the sour cream, vanilla, food coloring, oil, and eggs until combined. Alternate adding the dry ingredients with buttermilk in parts. Finally, stir in baking soda and vinegar last. Pour the batter into the pans and pop in the oven for 18–20 minutes. Let cool completely once baked.
02 - Crush the Oreo wafers until they’re fine crumbs using a food processor or plastic bag and rolling pin. Beat cream cheese with the Oreo filling, sugar, and cornstarch until smooth. Mix in the vanilla, sour cream, eggs, then fold chopped Oreos and the wafer crumbs into the mix. Pour this cheesecake batter over the cooled cake layer in your springform pan.
03 - Using a water bath, bake the cheesecake at 300°F for about 1.5 hours. Let it cool gradually in the turned-off oven before refrigerating overnight.
04 - Gently melt the chocolate chips with heavy cream in the microwave, stirring until glossy. Spread this over the cold cheesecake as a final top layer.
05 - Crumble some of the red velvet cake and press those crumbs onto the sides of the cheesecake. Finish decorating with cream cheese frosting and sprinkle chopped Oreos on top.

# Notes:

01 - This dessert blends the all-time favorites—Oreo cheesecake and red velvet cake—in one amazing creation.
02 - Make sure ingredients are all at room temperature. It makes the mixing process easier and the results nicer.
03 - Don’t skip letting the cheesecake cool in the turned-off oven. This step helps stop those big cracks from forming.

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